Description
A perfectly seared lamb chop, its edges caramelized to a golden crust that crackles as you cut through. Inside, the meat is blushing pink — tender, juicy, and full of that rich, slightly sweet flavor only lamb can offer. The aroma of sizzling garlic, rosemary, and butter fills the air, wrapping around you like warmth from a farmhouse kitchen.
Each bite bursts with flavor — the char from the grill, the freshness of herbs, a hint of sea salt that makes the juices sing. The fat along the edge has rendered just enough to turn crisp and savory, melting on your tongue. Served with a spoonful of pan juices or a squeeze of lemon, it’s simple, rustic perfection — a bite that’s both comforting and indulgent, the kind of food that makes you close your eyes and savor every moment.
Cooking Instructions
🐑 Garlic & Rosemary Pan-Seared Lamb Chops
Ingredients:
4 lamb chops (about 1 inch thick)
3 cloves garlic, smashed
A few sprigs of fresh rosemary or thyme
Olive oil
A knob of butter (for basting)
Sea salt & freshly cracked black pepper
(Optional) A squeeze of lemon juice or drizzle of honey to finish
Method:
Bring to room temperature: Take the lamb chops out of the fridge about 20–30 minutes before cooking. This helps them cook evenly and stay tender.
Season generously: Pat dry with paper towels, then rub both sides with olive oil, salt, and pepper. Press in the garlic and rosemary to infuse flavor.
Sear to perfection: Heat a heavy pan (cast iron if you have one) over medium-high heat until it’s nice and hot. Lay the chops in and hear that satisfying sizzle.
Cook: Sear for about 3–4 minutes per side for medium, basting with butter, garlic, and rosemary as you go. Tilt the pan and spoon the sizzling butter over the chops — this gives them that rich, golden crust and deep flavor.
Rest: Remove from the pan and let them rest for 5 minutes. This keeps the juices inside where they belong.
Finish: For a little extra magic, drizzle with a touch of honey or a squeeze of lemon just before serving — it lifts the flavor beautifully.
Serve with: buttery mashed potatoes, roasted vegetables, or a simple salad with olive oil and lemon.
The result? Lamb chops with a gorgeous crust, tender pink centers, and a buttery, garlicky aroma that fills the room — rich, rustic, and absolutely irresistible.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
